1. Prepare the Potatoes:

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

• Wash, peel, and slice the Yukon Gold potatoes into 1/8-inch rounds. Set aside.

2. Cook the Ground Beef:

• In a large skillet, cook the ground beef over medium-high heat, breaking it apart. Once browned, drain excess fat.

• Add diced onion and cook until softened, about 3-4 minutes. Stir in garlic, paprika, salt, and pepper. Cook for 1-2 minutes and remove from heat.

3. Make the Creamy Sauce:

• In a separate bowl, combine cheddar cheese soup, evaporated milk, and heavy cream. Whisk until smooth.

4. Assemble the Casserole:

• Layer half of the sliced potatoes in the prepared baking dish.

• Top with half of the ground beef mixture, followed by half of the creamy sauce.

• Repeat the layers with remaining potatoes, beef, and sauce.

• Sprinkle shredded cheddar cheese on top.

5. Bake:

• Cover the casserole with aluminum foil and bake for 45-50 minutes, until potatoes are tender when pierced.

• Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.

6. Garnish and Serve:

• Remove from the oven, let it cool for 5-10 minutes, and garnish with chopped parsley before serving.